Gai Tod
Gai tod (ไก่ทอด) is Thailand’s beloved version of fried chicken. The phrase “gai tod” directly translates to “fried chicken,” but it is much more than that. Unlike American-style fried chicken, gai tod is usually marinated with aromatic spices, herbs, and seasonings before being lightly battered and fried until golden brown. Crispy on the outside and juicy on the inside, it is often sold by street food vendors across Thailand and enjoyed with sticky rice or dipping sauces.
Varieties of Gai Tod
Across Thailand, gai tod comes in many regional and flavor-packed varieties, each with its own unique twist. From the southern specialty of gai tod Hat Yai topped with crispy shallots, to the aromatic gai tod kratiem infused with garlic, and the umami-rich gai tod nam pla marinated in fish sauce, these styles showcase how versatile Thai fried chicken can be. Let’s take a closer look at each version.
1. Gai Tod Hat Yai
One of the most famous variations is gai tod Hat Yai, originating from Southern Thailand’s Hat Yai city. This version is seasoned with a mix of spices, marinated overnight, and served with crispy fried shallots on top. It is often paired with sticky rice and a sweet chili dipping sauce, making it a beloved comfort food for both locals and tourists. Hat Yai fried chicken is so iconic that it’s sometimes called the best Thai fried chicken in the country.
Gai tod Hat Yai is a famous Southern Thai fried chicken dish, crispy on the outside, juicy inside, and usually served with fried shallots and sticky rice.
2. Gai Tod Kratiem
Gai tod kratiem (fried chicken with garlic) is another delicious version of Thai fried chicken. The word “kratiem” means garlic in Thai. In this recipe, chicken pieces are marinated with a generous amount of minced garlic, soy sauce, and fish sauce. Once fried, the garlic turns golden and aromatic, giving the chicken an irresistible fragrance and taste. Gai tod kratiem is usually enjoyed with jasmine rice or a spicy dipping sauce.
Gai tod kratiem is a flavorful Thai dish of crispy fried chicken coated in golden garlic.
3. Gai Tod Nam Pla
Gai tod nam pla (fish sauce fried chicken) is a savory and umami-rich variation. Chicken is marinated in Thai fish sauce, garlic, and sugar, which not only seasons the meat but also helps create extra crispy skin when fried. The salty-sweet balance makes it especially delicious when paired with sticky rice or a tangy dipping sauce. This version showcases the depth of flavor that fish sauce adds to Thai cuisine.
Gai tod nam pla is Thai-style fried chicken marinated in fish sauce, giving it a savory, aromatic flavor with a crispy skin.
Gai Tod Recipe
Servings: 4 portions | Time: 40 minutes
Ingredients:
1 kg chicken wings or drumsticks
4 cloves garlic, minced
2 coriander roots, minced
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp oyster sauce
½ tsp white pepper
½ tsp sugar
1 cup all-purpose flour or rice flour
Oil for frying
Instructions:
Marinate chicken – Mix garlic, coriander root, fish sauce, soy sauce, oyster sauce, pepper, and sugar. Coat chicken and marinate for at least 30 minutes (or overnight for deeper flavor).
Coat chicken – Lightly dredge in flour or rice flour for extra crispiness.
Fry – Heat oil to 170°C (340°F). Fry chicken until golden brown and fully cooked, about 10–12 minutes depending on size.
Serve – Drain on paper towels and serve with sticky rice and dipping sauce.
Gai Tod Sauce
While gai tod is delicious on its own, the right sauce makes it even better. Popular dipping sauces include:
Sweet chili sauce – slightly spicy with a touch of sweetness, also served with poh pia tod.
Nam jim jaew – a northeastern Thai dipping sauce made with tamarind, fish sauce, lime juice, and chili flakes.
Sriracha – a classic choice for Thai fried chicken, adding just the right balance of heat and garlic to enhance the crispy, savory flavor.
Each sauce adds a new layer of flavor, letting you enjoy gai tod in different ways.
Sriracha sauce is a spicy, tangy chili sauce that adds the perfect kick to crispy fried chicken.
Calories
The calorie count depends on the cooking method and portion size. On average:
One fried chicken drumstick (Hat Yai style) – ~200–250 calories
Chicken wings (garlic style) – ~150–180 calories each
For a lighter version, you can air-fry or oven-bake the chicken instead of deep-frying.
Gai Tod vs. American Fried Chicken
While both are delicious, gai tod and American fried chicken are quite different in flavor, preparation, and presentation.
Marinade & seasoning – Gai tod is marinated with garlic, coriander root, fish sauce, and white pepper, giving it a savory, slightly sweet, and aromatic profile. American fried chicken typically relies on buttermilk brines, paprika, cayenne, and herbs for a tangy and peppery taste.
Breading – Thai fried chicken usually uses a light coating of rice flour or tempura flour, which creates a thin, shatteringly crisp crust. American versions often have a thicker, crunchy breading made from seasoned flour or breadcrumbs.
Serving style – Gai tod is commonly eaten with sticky rice, papaya salad, or sweet chili sauce, reflecting Thai food culture. American fried chicken is usually paired with mashed potatoes, coleslaw, or biscuits.
Flavor experience – Gai tod emphasizes bold umami flavors with a hint of sweetness, while American fried chicken leans toward rich, savory, and sometimes spicy flavors.
Both versions are comfort foods in their own right, but gai tod stands out for its distinctly Thai taste that blends perfectly with regional sauces and sides.
